Chick Pea Slow Cooker Stew

This turned out so well.  Packed full of nutrients and tasty to boot!






Ingredients:

1 can of chick peas
1 bag of mixed frozen vegetables, I used Asian Sensations Thai Mix
1 cup of rice, I used white
1/2 cup of onion
2 cups of carrot
1 cup of water
1 tsp of sugar
1 can of diced tomataes
3 cloves of garlic
spices to taste, I used pepper, oregeno, paprika, black pepper
1 can of tomato paste

Instructions:
Rinse chickpeas in cold water and drain.
Finely dice carrots, garlic and onions. 
Mix all the ingredients except for the rice & frozen vegetables in the slow cooker. 
Cover and cook on low heat for 6 hours.

Stir in frozen vegetables, continue to cook for another hour or until vegetables are desired tenderness.

Stir in uncooked rice for 20 minutes or until the rice is cooked.

Tip: Ensure that the stew does not dry out.  If you need to add liquid, add boiling water 1/4 cup at a time.

The Magical Fruit

Pardonnez my picture!  I'm not a very adept food stylist or photographer.  Perhaps in time, but I wanted to include as many pictures as possible in this blog.




Ingredients:
one package of white navy beans
two cans of tomato paste
1/4 cup of blackstrap molasses
4 onions, diced
1/4 olive oil

Instructions:
Soak beans overnight in cold water or at least 12 hours.
Drain and rinse well with water.  This is the magical part, it reduces the gas in the beans which reduces the gas in the eater ;)

Boil beans on medium high for 45 minutes, stirring frequently.
Sauté the onions in olive oil until browned, set aside.

After 45 minutes, add the onions, tomato paste and molasses.
Continue to boil, stirring frequently, until the "bone" is gone from the bean.  I.e., boil them until they are soft.

Tip:  Keep a kettle full of water boiled.  Water evaporates from the beans during boiling which increases the risk of burning the entire potful.  Add boiling water to the pot as needed, but only boiling.